Brad Thomas Parsons is the author of Bitters: A Spirited History of a Classic Cure-All, which was the winner of the James Beard and IACP Cookbook Awards. Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon Appétit and Food & Wine, among others. He is currently at work on a book about amaro to be published by Ten Speed Press. He lives in Brooklyn, New York.
Whether its at a tachinomi in Tokyo or a tapas bar in San Sebastián, Americans embrace the culture of standing and grazing while abroad. But when it comes to our…
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